Why This Recipe Is a Keeper
Before we dive into the method, here is why this beef and corn chip pie will become a favorite.
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Only 4 ingredients. Simple and affordable.
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Ready in under 30 minutes.
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Crunchy and cheesy. The perfect texture combination.
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Crowd-pleasing. Everyone loves Frito pie.
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Budget-friendly. Ground beef, chips, and cheese are inexpensive.
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Perfect for busy weeknights and game days.
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Great for leftovers.
Ingredients
Servings: 6 to 8
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1 1/2 pounds ground beef (80–90% lean)
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1 (1-ounce) packet taco seasoning mix
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1 (9–10 ounce) bag corn chips (such as Fritos), lightly crushed
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3 cups shredded sharp cheddar cheese, divided
Ingredient Notes
Ground beef: Use 80% to 90% lean ground beef.
Taco seasoning: Adds savory, spicy flavor.
Corn chips: Use Fritos or similar corn chips. Lightly crush them.
Cheddar cheese: Sharp cheddar provides bold flavor. Divide into 1 cup and 2 cups.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch glass baking dish.
Step 2: Brown the Beef
In a large skillet over medium-high heat, cook the ground beef until fully browned. Drain off excess fat.
Step 3: Season the Beef
Sprinkle the taco seasoning over the beef and add 1/4 cup of water. Stir and simmer for 2 to 3 minutes until the liquid is absorbed.
Step 4: Layer the Chips and Cheese
Spread about two-thirds of the corn chips in an even layer over the bottom of the baking dish. Sprinkle 1 cup of the cheddar cheese over the chips.
Step 5: Add the Beef
Spoon the seasoned ground beef evenly over the cheese and chips.
Step 6: Top with Remaining Chips and Cheese
Top the beef with the remaining corn chips. Finish with the remaining 2 cups of shredded cheddar cheese.
Step 7: Bake
Bake for 15 to 20 minutes, until the cheese is melted and bubbling.
Step 8: Rest and Serve
Let the pie rest for 5 to 10 minutes before serving.
How to Serve Beef and Corn Chip Pie
This crunchy, cheesy pie is delicious on its own, but a few accompaniments make it even better.
With Sour Cream: A dollop of sour cream adds tang.
With Salsa: Fresh salsa adds brightness.
With Guacamole: Creamy guacamole is a perfect pairing.
With a Green Salad: A simple salad cuts through the richness.
With Pickled Jalapeños: Add a dash of heat.
Variations & Tips
Make It with Ground Turkey: Substitute ground turkey for the beef.
Make It with Different Chips: Use tortilla chips.
Make It with Different Cheese: Use Monterey Jack or pepper jack.
Make It with Beans: Add black beans or pinto beans.
Make It with Vegetables: Add onions or bell peppers.
Make It with Salsa: Add salsa to the beef mixture.
Make It with Hot Sauce: Add hot sauce for heat.
Make It Gluten-Free: Use gluten-free taco seasoning.
Make It in a Slow Cooker: Cook on LOW for 2 to 3 hours.
Pro Tips for Absolute Success
Lightly crush the chips. This creates a better texture.
Do not overbake. The cheese should be melted, not burnt.
Let the pie rest before serving. This allows the layers to set.
Frequently Asked Questions
Can I use a different meat?
Yes. Ground turkey or sausage can be used.
Can I use a different chip?
Yes. Tortilla chips can be used.
Can I use a different cheese?
Yes. Monterey Jack or provolone can be used.
Can I make this ahead of time?
Yes. Assemble and refrigerate. Bake just before serving.
Can I freeze this dish?
Yes. Freeze in an airtight container for up to 3 months.
How long do leftovers last?
Store in the refrigerator for up to 4 days.
Why is my pie soggy?
The chips absorbed too much moisture. Do not overbake.
Can I add more toppings?
Yes. Add sour cream or salsa.
Can I use a different pan?
Yes. Any oven-safe dish works.
Can I make this in a slow cooker?
Yes. Cook on LOW for 2 to 3 hours.
The Beauty of Frito Pie
There is something deeply satisfying about a warm, crunchy, cheesy Frito pie. It is the kind of food that makes people happy. This beef and corn chip pie is a celebration of all those things.
Keep ground beef in your freezer. Keep taco seasoning in your pantry. Keep chips and cheese in your pantry and fridge. This recipe is the reason why.
Recipe Card
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Rest Time: 5–10 minutes
Total Time: Approximately 40 minutes
Yield: 6 to 8 servings